Honey Cake
This honey cake recipe includes applesauce to make moist Rosh Hashanah honey cake, as full sized or mini loaf cakes.
Equipment
- 4 cavity mini loaf pan
- 9″ x 5″ loaf pans
Ingredients
- 3 cups all-purpose flour
- 3 teaspoons baking soda
- 2 teaspoons cinnamon
- ½ cup (1 stick) unsalted butter room temperature
- ½ cup honey
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 ½ cups unsweetened applesauce
Instructions
- Heat oven to 350 ˚F. Lightly coat baking pans with non stick spray.
- In a large mixing bowl, whisk together flour, baking soda, and cinnamon.
- In the bowl of a stand mixer, at medium-high speed, cream together butter, white sugar, and honey.
- Add eggs. Beat until combined.
- Mix in applesauce.
- Gradually add flour mixture and beat just until incorporated.
- Pour batter evenly into pans (approximately 1 cup per mini pan or three cups per loaf pan). Mini loaf pans can be placed in the oven on a cookie sheet for more even baking and easy removal.
- Bake loaf pans for 35-45 minutes and mini pans for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- If removing the honey cakes from the pans, cool for 10 minutes in the pans before moving them to cool completely on a wire rack.
- Once completely cool, the cooled cake should be wrapped in plastic wrap to keep it deliciously moist. Store honey cake at room temperature (or in the refrigerator) for 5-7 days.
Notes
- Though this sweet treat is traditionally made in Jewish culture during Rosh Hashana and Yom Kippur, it’s just as delicious on a random Saturday morning with a cup of tea!
- This recipe makes 2 bread pan loaves (9-inch x 5-inch loaf pans) or 6 (3-inch x 5-inch) mini loaves or one bundt pan.
- This moist cake recipe can also be used in large and small loaf pans, as applesauce muffins, and as bundt cakes. The cooking times will vary with the size of the baked goods.
- The loaves stay fresh for up to a week and are sturdy enough to travel well. They are best mailed during cool weather months due to the high moisture content of the cake.
- Resist the urge to eat this delicious honey cake straight from the oven. It gets sweeter and more flavorful 1-2 days after baking.
- Place disposable foil mini loaf pans on top of a baking sheet for more even baking and easy removal from the oven.
- Loaves baked in disposable pans can be left inside the pan for mailing. The pan provides some protection during shipping. Be sure to wrap in plastic wrap for freshness.
- Don’t attempt to remove the loaf from the pan until it has cooled. It will fall apart.
- There is no specific kind of honey that must be used in this tender cake. Varieties to try include orange blossom honey, wildflower honey, or clover honey.
Packing tips
Bake loaves in disposable foil pans. Keep the loaves in the pans for mailing. Double wrap in plastic wrap and place in a zip lock bag. Only ship Honey Applesauce Cake to and from cool/cold temperatures.